Maakouda — Moroccan Spiced Potato Cakes

Ingredients

• 1½ lb russet potatoes, peeled and quartered
• 3 cloves garlic, grated
• 1 tsp ground cumin
• 1 tsp sweet paprika
• ½ tsp turmeric
• Handful parsley and cilantro, finely chopped
• 1 egg
• 3 tbsp flour, plus more for dusting
• Neutral oil, for shallow frying
• Salt and black pepper
• Harissa mayo or lemon wedges, for serving

Method

1. Boil the potatoes in salted water until they fall apart at the nudge of a fork, 15 minutes. Drain thoroughly and let them steam dry — wet potato makes cakes that collapse in the pan.
2. Mash smooth, then beat in the garlic, spices, herbs, egg, flour, and a firm hand of salt and pepper. The mixture should hold a shape without sticking to your palm; add another spoon of flour if it doesn't.
3. Form into 8 patties about ¾ inch thick and dust both faces lightly with flour. Chill 10 minutes if you have time.
4. Shallow-fry in ¼ inch of oil over medium-high, 3–4 minutes a side, until the crust is deep gold and audibly crisp. Don't crowd the pan or they steam instead of fry.
5. Drain on a rack, salt again while hot, and serve with harissa mayo or a squeeze of lemon — traditionally stuffed into a split roll.